Almond Butter Avocado Chocolate Chip Cookies

Almond butter avocado cookies that are gluten-free, oil-free, and packed with chocolate chips! Perfect with a tall glass of almond milk for dessert.

This weekend I’m going to Christmas Cookie Party with girlfriends!

I’m pretty excited about the whole thing.

I spend a lot of time in the kitchen, but most of that time is spent alone.

Well, that’s not entirely true.

Miss Harper is always there to catch the crumbs and lick the dirty dishes.

But I’ve never baked with a group of girls, so it should be interesting and I’m not sure what to expect.

If you’re imagining giggles and flour flying on brightly colored sweaters with Christmas music setting that holiday background tone, that’s exactly what I’m imagining too and I’m PUMPED.

I wish I could take you with me, but instead, I’ll share these Almond Butter Avocado Cookies.

These cookies taste sinfully decadent but are made with only a few simple nutritious ingredients!

I guess I’m in a bit of a fat fest right now.

(See my post from a few days ago on Creamy Peanut Butter Tahini Fat Bites)

Colder weather always makes me crave heartier meals and snacks.

The first time I tried peanut butter and avocado together I smeared them side by side onto a piece of toast.

I saw someone on Instagram do it in that wonderfully instantaneous and haphazard way that only Instagram can convey, and knew I had to recreate it.

For a while I wanted to do a Nut Butter & Avocado Toast for my Toast! section, but that seemed a little bland, so I settled on making cookies instead.

(I’m not ruling out a future toast though, never say never!)

The combination of Georgia Grinder’s Almond Butter with creamy avocado is unbeatable, friends.

The best excuse to make these is to use up all the overly ripe and “ugly” avocados.

The ones you’re kind of disgusted with but still taste amazing.

These cookies will make them pretty again.

Enjoy these Almond Butter Avocado Chocolate Chip Cookies as a healthy and delicious end to your day!

They’re also great for pre/post workout fuel because they’re packed with protein from the almond butter and almond meal.

I highly recommend reheating them a little so the chocolate gets all gooey.

You’re welcome.

Happy baking, friends!

If you make these Almond Butter Avocado Chocolate Chip Cookies, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more easy clean cookies, try my Spiced Cashew Chickpea Cookies, Blood Orange Chocolate Chickpea Cookies, and 4-Ingredient Maple Sesame Tahini Cookies.

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XO Lauren

Almond Butter Avocado Chocolate Chip Cookies

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★★★★

4 from 4 reviews

• Author: Flora & Vino
• Total Time: 25 mins
• Yield: 12-16 cookies
• Diet: Vegan

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Description

Almond butter avocado cookies that are gluten-free, oil-free, and packed with chocolate chips! Perfect with a tall glass of almond milk for dessert.

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Ingredients

• 1 flax egg (1 TBSP + 3 TBSP filtered water)
• 1/2 cup smashed avocado (about ~1 medium avocado)
• 1/2 cup Georgia Grinders Salt-Free Almond Butter
• 1/4 cup maple syrup
• 1/2 cup almond meal (or sub gluten-free flour of choice)
• heaping 1/2 cup dairy-free chocolate chips

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground flaxseed and filtered water to make your flax egg.
3. Allow to sit for a few minutes to gel, then add the smashed avocado, almond butter, and maple syrup, and almond meal and mix well to combine.
4. Fold in the chocolate chips.
5. Scoop the dough into ~1.5 TBSP balls onto parchment paper and slightly flatten with a fork. Sprinkle with a handful more chocolate chips, if desired.
6. Bake the cookies for 15-20 minutes, or until they’re lightly brown around the edges. Allow to cool slightly before serving.
7. Store leftover cookies in the refrigerator for up to one week and freeze for longterm storage.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dessert, Snack
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!